2.Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon soy sauce and the peanut butter, salt, and red-pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth. Add some water if its too thick.

3.Heat a grill pan over moderate heat. Cook the chicken until browned and just done, 4 to 5. Remove the chicken from the pan and let it rest for 5 minutes.

5.In a large pot of boiling, salted water, cook the rice noodles until just done, about 4-6 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the sesame seeds, sprouts and green peas.